Blueberry Lemon Bundt Cake

By srumbel

When it comes to baking, nothing says sunshine to me more than the flavor of lemon. And when lemon is paired with bright, juicy blueberries in a lucius bundt cake, it just really brings a smile to my face! This Blueberry Lemon Bundt Cake is perfect for an Easter brunch. Who could resist a slice of this citrusy, moist and tangy piece of goodness.
And with the fresh blueberries, this cake is the perfect fit for our “fruit-a-palooza” series that we have been sharing this past week. Have you seen our other recipes in the series?
from two-in-the-kitchen.com

Ingredients

• 1 c. unsalted butter (2 sticks) softened
• 1 3/4 c. sugar
• zest of 1 lemon
• 1 t. vanilla
• 4 large eggs
• 2 3/4 c. flour
• 2 t. baking powder
• 1/2 t. salt
• 1/2 c. lemon juice
• 1/2 c. buttermilk
• 2 c. blueberries
• For the glaze
• 2 c. powdered sugar
• 2 TBLS milk
• 2-3 TBLSP lemon juice

Preparation

Step 1

Preheat the oven to 350 degrees. Spray a large bundt cake with baking spray.
In a large mixing bowl, cream the butter and sugar till smooth. Add the lemon zest, vanilla, and eggs one at a time, mixing each just until incorporated.
In a medium bowl, strain together the flour, baking powder, and salt. Set aside.
In a small bowl, mix the lemon juice and buttermilk.
Starting and ending with the flour mixture, add the flour mixture alternatively with the buttermilk mixture and blend after each addition just until incorporated. Do NOT overmix or the cake will be tough. Carefully, fold in the blueberries.
Pour the batter into the prepared bundt pan and spread until smooth.
Bake for 60 minutes. Sides should be golden brown and the cake should no longer jiggle and a toothpick should come out clean. Do NOT over bake.
Allow to cool for 15 minutes before you invert it carefully on a serving plate.
Prepare the glaze by mixing all ingredients in a medium mixing bowl and spoon the glaze over the cooled cake.